Store-Bought vs. Homemade Curd: The Secret Behind Its Thickness Revealed!

• Store-bought curd is thicker and lumpier than homemade due to industrial processing and food technology.
• Skimmed milk powder, stabilizers, and thickeners like pectin, gelatin, guar gum, and xanthan gum are added.
• These additives prevent whey separation, extend shelf life (15-30 days), and create a thick, creamy texture.
• FSSAI permits these stabilizers in small quantities (0.1-0.5%), deeming them safe if used appropriately.
• While some additives can cause digestive issues, many brands now offer "no additives" options; look for "live cultures" on labels.